Custard Pie Deluxe
Indulge in the creamy, velvety perfection of Custard Pie Deluxe, a timeless dessert that marries silky-smooth custard with a buttery, flaky pie crust. This elegant recipe combines whole milk, heavy cream, and a touch of aromatic vanilla and nutmeg to create a rich, luxurious filling that's delicately sweetened and perfectly balanced. The simple yet refined preparation includes warming the dairy, gently whisking the custard, and straining it for a flawlessly smooth texture, ensuring an indulgent bite every time. Perfect for holidays, special occasions, or an extra-special treat, this baked custard pie is an effortless showstopper that’s best served chilled and can be topped with freshly whipped cream for added decadence. Easy to make and guaranteed to delight, Custard Pie Deluxe is a dessert that elevates the classics to gourmet heights.
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Recipe Information
Ingredients
- 1 9-inch crust Pie crust (pre-made or homemade)
- 2 cups Whole milk
- 1 cup Heavy cream
- 4 large Eggs
- 0.75 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish, trim any excess, and crimp the edges. Set aside.
In a medium saucepan, warm the milk and heavy cream over medium heat until small bubbles form around the edges, but do not let it boil. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, nutmeg, and salt until smooth and well-combined.
Slowly pour the warm milk and cream mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps or curdles, ensuring a smooth custard.
Place the prepared pie crust on a baking sheet to make handling easier. Carefully pour the custard mixture into the crust, filling it just below the rim.
Place the pie in the oven and bake for 45–50 minutes, or until the custard is set but still slightly jiggly in the center. A knife inserted about 1 inch from the crust should come out clean.
Remove the pie from the oven and allow it to cool completely on a wire rack.
Once cooled, transfer the pie to the refrigerator and chill for at least 2 hours before slicing and serving. Serve as is or with a dollop of whipped cream.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 227 mg | 10% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 22.3 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 86 mg | 7% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 130 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
